| | Directions | - In a medium-sized skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté the onion, carrot, and bell pepper until softened (about 5 to 7 minutes).
- Coat the inside of a 4-quart slow cooker crock with 1 tablespoon of olive oil.
- Transfer the sautéed onions, carrot, and bell pepper to the slow cooker; then add the garlic, corn, pinto beans, and chilies.
- Stir in the vegetable stock, cilantro, cumin, salt, and black pepper.
- Cover and cook on the low heat setting for about 5 hours.
- In a medium-sized bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add the olive oil and the milk, and mix until just combined.
- On a lightly floured surface, form the topping into a shape similar to that of the slow cooker. Either roll out the dough with a floured rolling pin or use your hands to press the dough into the proper shape.
- Place the crust on top of the ingredients in the slow cooker. Turn the heat setting to high, cover, and cook for 1 hour.
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Prep Time: 30 minutes
Cook Time: 6 or more hours
Container: 4-quart slow cooker
Servings: 4
|  | | Ingredients | | - | | FOR THE FILLING: |
| - | | 2 tablespoons olive oil |
| - | | 1 large yellow onion, chopped |
| - | | 2 carrots, diced |
| - | | 1 bell pepper (any color), chopped |
| - | | 2 jalapeno chili peppers, finely chopped |
| - | | 4 cloves garlic, minced |
| - | | 1 cup frozen corn kernels |
| - | | 2 cans pinto beans, drained (15.5-oz. cans) |
| - | | 3/4 cup vegetable stock |
| - | | 3 tablespoons fresh cilantro, chopped |
| - | | 1/4 teaspoon cumin |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | FOR THE CRUST: |
| - | | 1/2 cup cornmeal |
| - | | 1/2 cup all-purpose flour |
| - | | 1 tablespoon olive oil |
| - | | 1/2 teaspoon baking soda |
| - | | 2 teaspoons baking powder |
| - | | 1/2 cup milk |
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